Moroccan Couscous
carol kinney
A staple at the annual Teacher Appreciation Luncheon!
ingredients
- 5 carrots, halved lengthwise
- olive oil, salt and pepper to taste
- 4 large squash cut into cubes
- 1 red onion, cut into cubes
- 1/2 cup chicken broth
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 2 T olive oil
- 1 t cumin
- 1 t coriander
- 1/8 t cayenne
- minced zest of 1 lemon
- 3/4 cup dry couscous
- 1/3 cup golden raisins
- 1/2 cup fresh parsley, chopped
directions
- 1
Preheat oven to 450 degrees. Place a baking sheet inside the oven while it’s warming.
- 2
Toss carrots in a a large bowl with oil, salt and pepper, then transfer carrots to the hot baking sheet and roast until lightly browned about 5-7 minutes. Toss squash and onion in the same bowl with additional oil, salt and pepper. Add to carrots and roast until tender, about 20 more minutes.
- 3
Combine broth, honey, lemon juice, 2 T oil, spices and lemon zest in a small saucepan. Bring to a boil. Remove from heat and stir in couscous and raisins, then cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork and transfer to large mixing or serving bowl.
- 4
Add roasted vegetables and parsley, toss to combine. Serve warm or at room temperature.
Source: carol kinney
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